Saturday, November 19, 2011

Red Wine and Pineapple Glazed Ham

Take your ham, and scale your glaze recipe to the size of the ham. For an 8.68 pound ham, I used about a 1/4 cup of red wine, half a jar of pineapple preserves, a drizzle of honey and olive oil, one clove of garlic grated or minced, fresh cracked black pepper, and about a teaspoon of ginger. Whisk together and smother on your ham before baking. Remember to bake at 250 for 15 minutes per pound for a pre-smoked ham. After the slow roast in the oven it was such a subtle flavor compliment to the ham, you can scale up the amounts or make another bowl and thin with the juices and use as a sauce for a more intense flavor. Also, scoring the ham will allow the glaze to permeate the meat a little better.

Thursday, November 17, 2011

Censorship Bill

Congress is looking at censoring internet sites, stop them, let your congressmen/women know that you are in every way against such censorship!

Wednesday, November 9, 2011

Homemade Baby Food

Lately I've thrown the kitchen ninja skills at making baby food for the little man. It's pretty cool to make him something nutritious and healthy rather than opening a jar. I do use jarred foods for time and introduction purposes. No sense in making a big batch of something he's allergic to or simply refuses to eat. So far I've been able to make up lots of simple purees (the picture is a selection of those purees), and I'm working on pureed combinations. He's getting ever closer to being fully ready to eat a mushy version of what we're eating. He's even practicing with the spoons! The process is simple, here I've got pictures of making homemade carrot puree, just steam, puree with the cooking liquid, cool, and freeze in ice trays. Simple!
Look at how bright that color is!

Photo Card

Charming Holly Wreath Christmas
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